ISABELA STATE UNIVERSITY

CITY OF ILAGAN CAMPUS

College of Nursing

NUTRITION AND DIET

THERAPY
CHARLES Z. ARIOLA JR., MSN, LPT., RN.
Instructor
NUTRITION
is the study of nutrients in food, how the body uses nutrients, and
the relationship between diet, health, and disease. It is a vital
component to overall wellness and health. Diet affects energy,
wellbeing and many disease states. There is a connection between
lifetime nutritional habits and the risk of many chronic diseases
such as cardiovascular disease, diabetes, and cancer. A well
balanced diet can prevent such condition and improve energy
levels and overall health and wellness. The basis of nutrition is
FOOD.
RELATION TO FOOD HEALTH

Food is essential for human existence just

like the air we breathe or the water we drink.
The food that we eat is utilized in the body
and assimilated substances are used for
growth and maintenance of tissue
DEFINITION OF TERMS

NUTRITION-study of food in relation to health

FOOD- is any substance when ingested or eaten
nourishes the body.
NUTRIENT- chemical component needed by
the body to PROVIDE ENERGY TO BUILD
and repair tissues and to regulate life process
DIGESTION is the breakdown of large insoluble food molecules
into small water-soluble food molecules so that they can be absorbed
into the watery blood plasma. Digestion is a form of catabolism that
is often divided into two processes based on how food is broken
down: mechanical and chemical digestion.
2 types of digestion
1.Mechanical digestion-The term mechanical digestion refers to the
physical breakdown of large pieces of food into smaller pieces
which can subsequently be accessed by digestive enzymes.
2. Chemical digestion-is when enzymes break down food into the
small molecules the body can use.
ABSORPTION- is a process where the nutrients from
the food is absorb by the body into the blood stream.
METABOLISM-chemical process of transforming
food into another substance to maintain life.
ENZYMES- a substance produced by a living
organism which acts as a catalyst to bring about a
specific biochemical reaction.
CATALYST- speeds up or slows down chemical
reaction without itself undergoing change.
ANTHROPOMETRY- Physical measurement of weight, height, and
body compartments of fat and lean tissue Growth Body composition
Energy expenditure
BIOCHEMICAL DATA- Assessment or measurement of the level of
nutrient in the body PROTEIN plasma amino acid level serum
albumin level hair root morphology NUTRIENTS Serum retinol
Serum iodine Calcium Vit D levels LIPIDS serum cholesterol serum
triglycerides lipoprotein
CALORIE- fuel potential in a food. One calorie represent the
amount of heat required to raise 1 liter of water through 1 degree
Celsius.
GOOD NUTRITION – an adequate, well balanced diet
combined with regular physical activity – is a
cornerstone of good health. Poor nutrition can lead to
reduced immunity, increased susceptibility to disease,
impaired physical and mental development, and
reduced productivity.
NUTRITIONAL STATUS- a condition of the body
resulting from the utilization of essential nutrient.
MALNUTRITION- it is the condition of the body resulting from a lack of one
or more essential nutrients or due to excessive nutrient supply.
3. Broad Groups of Malnutrition:
4. Under nutrition- lack of proper nutrition, caused by not having enough food
or not eating enough food containing substances necessary for growth and
health, which includes wasting (low weight-for-height), stunting (low
height-for-age) and underweight (low weight-for-age);
5. Micronutrient-Related Malnutrition- a lack of important vitamins and
minerals or micronutrient excess which includes micronutrient deficiencies.
6. Overweight and Obesity is when a person is too heavy for his or her height.
Abnormal or excessive fat accumulation can impair health., obesity and diet-
related non-communicable diseases (such as heart disease, stroke, diabetes
and some cancers)
PHYSIOLOGIC FUNCTION OF FOOD
Food is good when it full fills the following qualities:
1.It is nourishing or nutritious
2.It has satiety value
3.It is prepared under sanitary condition
4.Its palatability factor( colour , aroma, flavour,
texture)
5.Within the budget and suitable to the occasion.
CLASSIFICATION OF NUTRIENTS
Nutrients can be classified in accordance to their:
1.According to their chemical nature
a.Carbohydrates
b.Proteins
c.Fats
d.Minerals
e.Vitamins
f. Dietary fiber
g.Water
CLASSIFICATION OF NUTRIENTS
1.According to their chemical property
a.Organic (contain the element of carbon)
b. Inorganic ( does not contain the element of carbon)
 
2.According to their function
a.Energy giving foods
b.Body building foods (Plastic or structural
c.Protective foods (Regulators):
CLASSIFICATION OF NUTRIENTS
1.According to their essentiality
a.Nonessential Nutrients (body does not need regular intake).
b.Essential nutrients (vital to the body as the body cannot
synthesize).
 
2.According to their concentration
a.Macronutrient
b.Micronutrient
 CHAPTER II: BASIC NUTRITION
 FOOD GROUPS OR TOOLS
FOOD GUIDES translate quantitative nutritional
requirements into simple, practical and non- technical language using
available and common foods of the country. Food groups are developed
by nutrition experts as a quantitative tool in planning nutritious diets for
the masses. The three main food groups are:
1.Body-building foods are foods that supply good quality proteins, some
vitamins and minerals.
2.Energy foods mostly of rice and other cereals, starches, sugars and fats
contribute the bulk of Calories.
3.Regulating foods: composed of fruits and vegetables that provide
vitamins and minerals, particularly ascorbic acid and pro vitamin A.
 DIETARY GUIDELINES- are strategies to promote appropriate diets and
related health practices to achieve the goal of improving the nutritional
condition.
 
“10 Nutritional Guideline for Filipinos”
1. Eat a variety of foods every day to get the nutrients needed by the body.
2. Breastfeed infants exclusively from birth up to six months and then give
appropriate complementary foods while continuing breastfeeding for two
years and beyond for optimum growth and development.
3. Attain normal body weight through proper diet and moderate physical
activity to maintain good health and help prevent obesity.
4. Consume fish, lean meat, poultry, egg, dried beans or
nuts daily for growth and repair of body tissues.
5. Eat more vegetables and fruits to get the essential
vitamins, minerals, and fiber for regulation of body
processes.
6. Eat food cooked in edible cooking oil every day.
7. Consume milk, milk products, and other calcium-rich
food such as small fish and shellfish, every day for healthy
bones and teeth.
8. Use iodized salt to prevent Iodine Deficiency
Disorders.
9. Consume safe foods and water to prevent diarrhea
and other food-and water-borne diseases.
10. Be physically active, make healthy food choices,
manage stress, avoid alcoholic beverage, and do not
smoke to help prevent lifestyle-related non-
communicable disease.
FOOD GUIDE PYRAMID- is an outline of what to
eat each day based on the Dietary Guidelines . It's
not a rigid prescription but a general guide that lets
you choose a healthful diet that's right for you. The
Pyramid calls for eating a variety of foods to get the
nutrients you need and at the same time the right
amount of calories to maintain healthy weight.
WHAT COUNTS AS ONE SERVING?
The amount of food that counts as one serving is listed
below. Eat at least the lowest number of servings from the
five major food groups listed below. You need them for the
vitamins, minerals, carbohydrates, and protein they
provide. Pick the lowest fat choices from the food groups.
No specific serving size is given for the fats, oils, and
sweets group because the message is USE SPARINGLY.
 Milk, Yogurt, and Cheese
1.1 cup of milk or yogurt
2.1 1/2 ounces of natural cheese
3.2 ounces of process cheese
 Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts
1.2-3 ounces of cooked lean meat, poultry, or fish,
2.1/2 cup of cooked dry beans, 1 egg,
3.2 tablespoons of peanut butter count as 1 ounce of lean meat
 1. 
 Vegetable
1.1 cup of raw leafy vegetables 1/2 cup of other vegetables
2. cooked or chopped raw
3.3/4 cup of vegetable juice
 Fruit
1.1 medium apple, banana, orange
2.1/2 cup of chopped, cooked, or canned fruit
3.3/4 cup of fruit juice
 Bread, Cereal, Rice, and Pasta
1.1 slice of bread
2.1 ounce of ready-to-eat cereal 1/2 cup of cooked cereal, rice, or pasta
 
 RDA & RENI
Recommended Dietary Allowance (RDA) is the information
nutrient allowance for the maintenance of good health. A tool
for assessing a dietary intake of the population group. This
emphasize the amount of food or diet.
 
Recommended Energy Nutrient Intake (RENI)- a new
standard replacing RDA, emphasizing on recommending on the
nutrient rather that food or diet. This tool serve as a guide for
desining nutrition and health intervention towards an
improvekent of the health of Filipinos.
  
FOOD EXCHANGE LIST- classification or grouping of
common foods in terms of equivalent amount of
carbohydrates, proteins, fats and calories. The word
exchange refers to the food items on each list which may
be substituted with any other food item on the same list.
NUTRITIONAL LABELLING- primary means of
communication between the producer or manufacturer
and the consumer
o2 components of nutritional labelling:
1.Nutrient declaration – a standardized statement or
listing of the nutrient content of food.
2.Nutrition Claim- representation which states or
implies that a food has some particular nutritional
proponents
NUTRIENT DENSITY- is a measure of the
nutrients a food provides compared to the
calories it provide. Food low in calories and
high in nutrients are nutrient dense food
while foods high in calories low in nutrient
are nutrient poor.